Apricot and raspberry jam stuffed cookies

Connie Deitz

By
@Riven

Perfect to give as gifts. Little fruity turnovers with a big blast of yumminess.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
about 5 dozen 2 inch cookies
Prep:
1 Hr 30 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 lb
butter, softened
1 lb
cream cheese, room temperature
4 c
flour
raspberry jam or canned apricot "solo" pastry filling
powdered sugar

Step-By-Step

1Heat oven to 350 degrees.
2Cream butter and cream cheese in a large bowl. Add flour. Roll the dough on a floured surface to about an 1/8 inch thick. Really thin. Cut with a 2 inch round cookie cutter. Add 1 teaspoonful to each of the rounds. Fold over the rounds and flute the edges with a fork.
3Place the filled rounds on an ungreased cookie sheet and bake 18-22 minutes, or until the edges begin to brown.
4Remove from cookie sheet. Cool. You can drizzle a powdered sugar and water mixture over them or roll them in powdered sugar. (I usually drizzle the raspberry ones, and roll the apricot ones)

About this Recipe

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtag: #Cookies